Spring Antipasto Pasta Salad

The first time I brought this pasta salad to a friend's potluck, someone actually asked for the recipe before they'd even finished their first bite. I'd thrown it together based on what I had in my fridge after seeing those viral grinder salads everywhere, but something about the peppery arugula and tangy pickled vegetables made it feel special. Now it's become my go-to for spring gatherings, and honestly, I make it even when there's no occasion at all.

Last spring, I made this for a picnic and watched my normally picky eater nephew go back for thirds. The way the creamy mozzarella balances against the sharp pickled vegetables creates this incredible contrast that keeps people coming back. I've started doubling the recipe because it disappears so quickly.

Ingredients

• Ditalini pasta: These little tubes catch the dressing perfectly and feel substantial without being heavy
• Fresh arugula: Adds a peppery bite that cuts through the rich cheese and salty salami
• Salami: Provides savory depth and keeps everything satisfying
• Mozzarella pearls: Creamy little pockets that mild out the tangy elements
• Pickled vegetables: The secret ingredient that makes every bite bright and lively
• Red onion: Sharp crunch that wakes up your palate
• Cherry tomatoes: Sweet little bursts of freshness throughout
• Red wine vinegar: Gives the dressing that perfect Italian American tang
• Lemon juice: Brightens everything up and keeps flavors fresh
• Dijon mustard: Helps the dressing cling to every single piece of pasta
• Dried oregano: Earthy herbaceous note that grounds the whole dish

Instructions

Cook the pasta:

Boil salted water and cook ditalini until al dente, then rinse under cold water to stop cooking

Whisk the dressing:

Combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper until emulsified

Combine everything:

Add pasta, arugula, salami, mozzarella, pickled vegetables, onion, and tomatoes to the bowl with dressing

Toss and taste:

Mix gently until everything's coated, then adjust seasoning if needed

Serve or chill:

Enjoy immediately or refrigerate for up to two hours, tossing again before serving

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My neighbor stopped by while I was making this last week and ended up staying for dinner. We stood in the kitchen eating it straight from the bowl, talking about how some recipes just hit different when the weather starts warming up. Food does that sometimes, doesn't it?

Making It Your Own

I've swapped in marinated artichoke hearts when I was out of pickled vegetables, and honestly, it was fantastic. Roasted red peppers work beautifully too, especially if you want something slightly sweeter. The key is keeping that balance between creamy, tangy, and fresh.

Pasta Perfection

Ditalini is my favorite shape here, but I've used small shells and elbow macaroni in a pinch. Whatever you choose, just make sure to salt the boiling water generously. Seasoned from the inside out, as my grandmother would say.

Serving Suggestions

This pasta salad shines alongside grilled anything, but it's substantial enough to stand alone as a light main. I love serving it with a crisp white wine or a chilled rosé when friends come over. Something about the cold pasta and cold wine just feels right.

• Toast some pine nuts and sprinkle them on top for extra crunch
• Try adding fresh basil leaves right before serving for a pop of sweetness
• Leftovers keep well for a day, though the arugula will soften

Save

There's something joyful about a dish that comes together so easily yet tastes like you put in serious effort. That's the magic of really good ingredients doing what they do best.

Recipe FAQs

→ Can I make this antipasto salad ahead of time?

Absolutely. This salad actually tastes better after resting for 1-2 hours in the refrigerator. The flavors meld together beautifully, and the pasta absorbs more of the zesty dressing. Just toss again before serving to redistribute everything evenly.

→ What other pasta shapes work well here?

Small pasta shapes catch the dressing and mix-ins best. Elbow macaroni, small shells, or orzo make excellent substitutes. Ditalini's small tube shape is particularly good at holding onto the bright dressing and smaller ingredients like pickled vegetables.

→ How do I make this vegetarian?

Simply omit the salami and add more substantial vegetarian ingredients. Marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes add savory depth. You could also incorporate fresh basil or grilled vegetables for additional flavor and texture.

→ What type of pickled vegetables should I use?

Italian giardiniera works perfectly with its mix of cauliflower, carrots, and peppers. Pepperoncini adds a nice mild heat. Any mixed Italian pickle medley provides that essential tangy contrast that balances the rich mozzarella and salami.

→ How long will leftovers keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 3-4 days. The pasta may absorb more dressing over time, so you might want to refresh with a splash of vinegar and olive oil before serving leftovers.